Chickpea, Carrot and Parsley Salad

Be the first to review
READY IN: 20mins
Recipe by cookiedog

Serve this with warmed pita bread, sliced into wedges. Representing NA*ME for ZWT 6. From Fine Cooking

Ingredients Nutrition

Directions

  1. Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.
  2. In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 teaspoons salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a